Tuesday, June 15, 2010

Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour dumplings with dry spices, steamed and then dunked into a yogurt based curry. You can enjoy this dish either with puri, chappati or steamed rice.

Preparation time : 20 mins

Cooking time : 25 mins

serves : 4

Ingredients :

For the Gattas:

3/4 cup of bengal gram flour (besan)

1 tsp of chilli powder

1 tsp of fennel seeds (saunf)

1/8 tsp of carom seeds (ajwain)

1 tbsp of curds

1 tbsp of oil

salt to taste

For the Curry:

2 cups of curds, beaten

1 tbsp of bengal gram flour (besan)

4 to 6 curry leaves (karipatta)

1 tsp of cumin seeds (jeera)

1/2 tsp of fennel seeds (saunf)

1/2 tsp of mustard seeds (rai)

1/4 tsp of asafoetida (hing)

1 bay leaf (tej patta)

1 clove (laung)

25mm. (1") stick of cinnamon (dalchini)

1 cardomom (elaichi)

1/4 tsp of tumeric powder (haldi)

2 tsp of chilli powder

2 tsp corainder (dhania) powder

2 tbsp of oil

salt to taste

for the Garnish:

2 tbsp of corainder chopped

Method :

For the gattas:

1. Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.

2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.

3. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.

4. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.

For the curry:

1. Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain.

Rajasthani-Style Mixed Vegetables

This side dish or subji is eaten with Dal-batti or just with Chapati/Roti (Indian bread). It is made with any variety of vegetables, but usually consists of onions, peas, tomatoes and capsicum. Spices are then added to the sabji to give it a very distinct taste.

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients:

1/2 onion, chopped into big pieces

1 small capsicum, chopped into big pieces

1 big tomatoes, chopped into big pieces

1/2 cup cucumber, chopped into big pieces

1/4 cup peas, boiled

10 - 12 curry leaves

3 green chillies, finely chopped

1 tsp chilli powder

1 tbsp coriander powder

a pinch of tumeric powder

1 tsp amchur powder

1 tsp mustard seeds

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

salt to taste

1 tbsp of oil

1/4 cup water

Method:

1. In a pan add oil, mustard seeds and cumin seeds (jeera). When they start to crackle.

Rajasthani Sweet: Churma

Dal-baati is incomplete without the quintessential "Churma". Churma is a very basic Rajasthani sweet. Churma is made using wheat flour, ghee and jaggery which are the main ingredients and the only ingredients. It is very easy and simply to make and tasty to eat. Enjoy!!!

Rajasthani food is incomplete without the mention of the famous Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or Kandas (i.e cow dung) are done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left

Rajasthani Thali (Bati Churma)

unsalted. This unsalted dough then shaped into rounds and cooked on the tawa on low flame. Later these baatis are crushed and sugar or jaggery is mixed into them along with ghee to make a sweet dessert- churma. The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.

Rajasthani Saag

Another way of eating Dal Baati is by crushing the baati add ghee, dal, onions, athana mirchi, lime juice, mango pickle, sabjis - mixed vegetable and gatte ki sabji and mix all together for a tasty and delicious meal.